**Ingredients :**
1 1/2 tablespoons olive oil, divided
1 chuck roast (1.5kg)
Salt and freshly ground black pepper
1 medium yellow onion, peeled, halved and thickly sliced
5 garlic cloves, chopped (1 1/2 tbsp.)
1 1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2.5 lbs small Yukon gold potatoes, left whole
5 medium carrots (about 450g), peeled and cut into 1-inch pieces*
2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth, optional, to thicken the sauce
2 tablespoons chopped fresh parsley
***Instructions :***
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Pat the roast dry with absorbent paper and season with salt and pepper.
Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.
Add the remaining 1/2 tablespoon olive oil to the pan. Add the onion and sauté for 2 minutes, add the garlic and sauté for 30 seconds more. Pour onion mixture over roast in slow cooker.
Return the pan to the heat, pour in the beef stock, Worcestershire, thyme and rosemary and cook for about 15 seconds, just long enough to scrape up any browned bits from the bottom of the pan. Remove from fire.
Spread the potatoes and carrots over the onion layer in the slow cooker, pour the beef broth evenly over the top, then season with salt and pepper.
Cover the slow cooker and cook on low until the roast and vegetables are tender, about 8 to 9 hours.
Remove the roast and vegetables, shred the roast (discard the fat) and cut the potatoes if desired.
If you want to thicken the broth and make a sauce, pour the broth from the slow cooker through a fine strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 tablespoons of beef broth then pour into a saucepan. Bring to a boil, stirring constantly, simmer for 30 to 60 seconds.
Arrange the roast and vegetables, pour the sauce over them and sprinkle with parsley.
